I'd like to find out exactly why I need to thicken it. The recipe does not call for it, but it does not set up like my other recipes. I think it has too much liquid going on...what do you think?The only ID I have for this recipe is the name Sara Blanchard at the top.

I make my own cranberry sauce all the time. This recipe is out of balance. For 12 oz of cranberries you should have 1 cup of liquid and 3/4 cup sweetener. Also, the cooking time is too long. Once the simmer is reached, 10 minutes is enough.

You should not juice the orange, just chop it up. Choose a thin-skinned variety. Also, do not cook the chopped orange. After the 10 minutes, take the pot off the stove, pour the goo into a bowl, let it cool for 15-20 minutes, then stir in the fruit and the seasonings.

Another good post-boil addition is toasted walnut pieces.

I use water instead of wine but I add a couple ounces of Grand Marnier at the end.

This is the one I've been making for more than 10 years and it sets up perfect everytime. I smash a lot of the berries (even more) after they burst before I put it into the mold. I also use half water for the liquid instead of full Port. It was a little too "Port-y" for us. It's just not Thanksgiving without this recipe.

In a large saucepan combine the cranberries, the sugar, the Port, the zest, and the lemon juice, simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the berries have burst and the mixture has thickened, and let it cool. Spoon the mixture into a lightly oiled 1-quart decorative mold and chill it, covered, for at least 3 hours or overnight. Run a thin knife around the edge of the mold, dip the mold into warm water for 10 seconds, and invert it onto a serving plate.

Is it possible that the recipe really means dried cranberries? They would probably require more liquid and possibly a longer cooking time. Just wondered as dried cranberries are all that is available most of the time down under.